The bun is the unappreciated workhorse of the fast food
burger; they're the unsung vehicle for the bacon, beef, cheese,
and whatever else may go into your delicious burger. The
behind-the-scenes crew for the main attraction, if you will.

Hollis
Johnson

Smashed, crushed, and forgotten — such is often their fate.
But now there are myriad premium options at chains. And while
some are
less appealing than others, Wendy's has taken a step in
the right direction. After all, buns may be overlooked, but if
they're bad, what does that say about the burger?

The cornmeal dusting is a nice visual touch, but honestly I
don't see the point to it otherwise. Does it add anything?
Texture, crunch? Not to me. Luckily, it would seem Wendy's has
bid adieu to the cornmeal.

Wendy's former bun –
sayonara, cornmeal.Wikimedia
Commons

The new bun is rather ... glossy. It looks very
similar to McDonald's relatively recent "Artisan roll" option. It
stands up to the rigors of handling – no mushed bun here.
The bread is pretty spongy and light, taking no attention
from the burger within.

The new bun is supposedly inspired by Wendy's founder Dave
Thomas' original recipe. What that means exactly, I'm not sure,
but it does taste much less stale than most buns.

The taste is exactly similar to the McDonald's bun, as well:
there's a slight sweetness to it that seems to work well with a
savory burger.

A subtle change for the under appreciated burger
bun.Hollis
Johnson

This change signals a growing industry shift towards
transparency of ingredients and the catering to more picky
millennial taste buds.